Monday, October 8, 2012

Isn't it a little late for a pumpkin beer?

Yeah, it probably is a little late to be brewing this beer, but what the hell. The new brew club is having a porter meeting in 5 weeks, so I figure two birds with one stone.

Will it be ready in 5 weeks? It will be close that's for sure.

So I am not much of a conformist... well I can conform, but it makes me a little crazy. So when coming up with a pumpkin beer, I wanted to stay away from any typical pumpkin beer styles. Mainly I wanted to not do an amber style beer with a lot of pumpkin spice.

Last year I did an awesome Yam-ber ale, so what to do different this year?

1) First start with a porter instead of an amber ale.

2) Add some spiciness by using rye malt

3) You have to actually put pumpkin in it. So I smoked 10 pounds of pie pumpkins over pecan wood for 4 hours.

4) Be ready to add some smoke if the pumpkin does not carry over. A tiny bit of peated malt was on standby.

Behold the Smoked Pumpkin Rye Porter! I am hoping I have a detectable level of smoke in the finished beer. If not, behold the Rye Pumpkin Porter!

Here is the recipe brewed
Batch Size: 10.75 galStyle: Robust Porter (12B)
Boil Size: 14.22 galStyle Guide: BJCP 2008
Color: 26.4 SRMEquipment: 26 Gallon (Brewtroller) - All Grain
Bitterness: 24.8 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge (151)
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.2%
14 lbsPale Malt (2 Row) US (2.0 SRM)Grain1
4 lbsMunich Malt - 20L (20.0 SRM)Grain2
4 lbsRye Malt (4.7 SRM)Grain3
2 lbsCaramel/Crystal Malt - 60L (60.0 SRM)Grain4
1 lbsCarafa III (525.0 SRM)Grain5
.25 lbsPeat Smoked Malt (added 20 mins into mash) (2.8 SRM)Grain6
10.00 lbsSmoked Pumpkin (Mash 60 min)Misc7
1.0 ozCentennial [10.0%] - Boil 60 minHops8
2.0 ozWillamette [5.5%] - Boil 15 minHops9
1.5 tspPumpkin pie spice (Boil 5 min)Misc10
2 pkgsSafAle English Ale (DCL/Fermentis #S-04)Yeast11

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